Lasagna Noodles

This recipe was originally posted as part of The Weekend Project. Click here to see the recipe in its entirety, or follow the links below for additional recipe instruction.


1 cup unbleached all-purpose flour, plus more for dusting
2 eggs


• Scoop the flour onto a clean counter and make a well in the center. Crack the eggs into the well. With a fork, stir the eggs to slowly incorporate the all flour until a dough forms. Knead the dough, adding flour to the surface when necessary, until the dough is firm, about 5 minutes. Wrap the dough in plastic and refrigerate at least 30 minutes.
• Unwrap the dough and slice it into 4 even pieces. Press 1 piece flat and feed it through a pasta roller on setting No. 1. Repeat on the same setting, then roll it through twice on setting No. 2. Continue feeding the pasta sheet through roller twice on each setting through No. 5. Cut each sheet of pasta in half, sprinkle with flour and place on a large cutting board. Repeat the rolling technique with the remaining dough.
• Bring a large pot of salted water to a boil over high heat. Prepare a large ice bath.
• Drape a sheet of pasta over the handle of a wooden spoon and dip it into the boiling water for 20 seconds. Remove and plunge into the ice bath, then let drain in colander. Rinse under cold water to remove any starch, then lay the blanched pasta sheet onto a clean kitchen towel. Repeat until all the pasta is blanched and rinsed.